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Method

Heat oven to 180C/160C fan/gas 4.
Heat the oil in a large, deep frying pan or
wok, then cook the onions for 5-10 mins
or until they start to colour. Add the
chorizo, peppers and some seasoning,
and cook for a few mins. Pour in the
passata with 150ml water, then cover
and cook for 10 mins.

Meanwhile, beat the fromage frais
and egg with the cheese, then season.

Spoon a third of the tomato sauce
mixture into the base of a deep lasagne
dish. Put 3 sheets of lasagne in a single
layer on top, then cover with a third
more sauce and 3 more lasagne sheets.
Cover with the remainder of the sauce
and sheets, then pour the cheese sauce
on top. Bake for 40-50 mins until the
topping is set and starting to colour.
Serve sprinkled with basil leaves.

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Comments, questions and tips

Comments

This was both easier to make than a traditional lasagna and tastier too! I put in 2 x 390g of tomatoes to make it a little more moist and replaced one of the peppers with a couple of carrots for sweetness. Will definitely be making again soon!

I made this last night and it was wonderful!! I was unsure of how the topping would work, but it was very tasty. My friend tried some and I always know when a dish is good when I hear lots of Mmmmm's. The only thing I changed was only doing two layers and I also grated extra cheese on top before baking. this is definately one I will be making again

Very tasty! I didn't have fromage frais so for the topping I used 400ml greek style yoghurt and 3 small eggs lightly beaten and poured over the last layer of pasta, then topped with cheddar cheese. Needed nearer 1hr in the oven at 160c. Served with salad. Winner! Thinking next time a jar of roasted peppers may be a nice alternative.

Followed Kate's suggestion and made two layers, finishing with fat-free fromage frais layer - and plenty of cheese! Only needed 40 minutes in oven. Never used or eaten chorizo before but this is lovely and has made several freezer meals too. Great recipe - thank you!

I have made a more conventional lasagne many times and it has been a longstanding favourite so I decided to try this one. The spicy chorizo makes a delicious variation and I also liked the use of fromage frais as a lighter and perhaps healthier topping. Next time i do it, I will make just one small change. Instead of 3 layers of chorizo sauce, there will just be two. On the top will be a layer of lasagne covered with the fromage frais and some grated cheese.
This is how i do it with the traditional meat recipe. You get lovely crunchy bits of lasagne and cheese on the surface.

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